Makes 6 cups
2 tablespoons olive oil
1 cup thinly sliced leek (white and light green parts)
2 tablespoons curry powder
½ teaspoon turmeric (optional)
½ teaspoon salt
1 head cauliflower trimmed and chopped (about 2 cups)
½ cup cooked garbanzo beans
1 cup lite coconut milk
3 cups low-sodium chicken broth
Garnish options: 1⁄3 cup chopped cilantro, lime wedges, plain yogurt, toasted pumpkin seeds
- Heat olive oil and sauté leek, curry powder, turmeric and salt until leeks are softened, about 5 minutes.
- Add cauliflower, garbanzo beans, coconut milk and broth. Bring to a low boil and simmer until cauliflower is very tender, about 15 minutes.
- Cool slightly and puree in a blender. The consistency should be just a little chunky. Reheat before serving.
- Serve with a plate of garnishes.
Helpful hint: Double the recipe and freeze half for another meal.
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